Chicken Curry Croquettes

Ingredients

1/4 cup butter 1 tsp celery seed 1/2 cup flour 1 tsp onion -- grated 1 cup milk 1 tsp gravy extract 2 cup chicken, cooked -- chopped 1/4 tsp curry powder 1/4 cup celery -- chopped 1/8 tsp pepper 2 tbsp parsley -- chopped 1/8 tsp hot pepper sauce 2 tbsp lemon juice 2 each eggs -- unbeaten 1 tsp salt CRISPY BATTER 2 each egg yolks 2 tbsp butter -- melted 2/3 cup milk 2 tbsp lemon juice 1/2 tsp salt 1/4 tsp curry powder 1 cup flour -- all-purpose 2 each egg whites CHICKEN SAUCE 10 1/2 oz cream of chicken soup 1 drained 1/2 cup milk 1 tsp onion -- grated 1/4 cup mushroom stems and pieces 1/8 tsp curry powder

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Preparation
 
Melt butter in saucepan over low heat. Stir in flour. Gradually add
milk. Cook, stirring constantly, until thick. Add chicken, celery,
parsley, lemon juice, salt, celery seed, onion, gravy extract, curry
powder, pepper and hot pepper sauce. Stir in eggs. Heat thoroughly,
stirring constantly. Spread in 8 or 9-inch piepan, lined with foil.
Freeze 1 1/2 to 2 hours until partially frozen. Cut into 16 wedges.
Dip into Batter. Drain off excess Batter. Fry in deep hot fat (365
degree) fro 4 to 5 minutes, turning once, until golden brown. Drain
on absorbent paper. Serve with hot chicken Sauce.

CRISPY BATTER: Beat egg yolks with milk and salt in large mixing bowl
until well blended. Stir in flour. Blend in butter, lemon juice and
curry powder. Beat egg whites until soft peaks form. Fold into
batter.

CHICKEN SAUCE: Combine soup, milk, mushroom pieces, onion and curry
powder. Heat thoroughly.

Recipe By :

From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned s Opus
Date: 04-15-94 (20:09) Num (4) Cooking

 

 
Servings: 16

 

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